Thankuni Pata Bhorta / Centella Mash (Chittagonian Style)

I feel that Thankuni Pata Bhorta / Centella Mash (Chittagonian Style) is easy and handy for abroad kitchen. Thankuni pata / centella is best to have raw, in this way it keeps more nutritional value. This recipe goes as per your taste bud, so you can adjust its ingredients the way you like. Please try to chop all ingredients as fine as possible.

Rownak loves to cook bangladeshi food and share her bengali recipes on her cooking blog. Rownak is determined to introduce all the authentic bangladeshi cuisine to the world and let everyone realise what they were missing out! She is based on sunny Queensland (Gold Coast) in Australia. Rownak writes for a number of bangladeshi cooking blog.

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Rownak Jahan was born In Bangladesh, currently living in Gold Coast, Queensland Australia. Love to cook, read and learn new recipes, talk about food and teach cooking. She blogs at www.banglarecipes.com.au and also guest blog at many cooking blogs for couple of years. She loves the vastness of Bangladeshi cooking and wants to introduce Bangladeshi great traditional food culture to the world. Hope you enjoy her blog and please come back soon as we are adding new recipes every week and you can consider subscriber to our blog so she can deliver the new recipes strait to your inbox. Please Join Rownak's Facebook Page for all the latest updates and don't forget to join her on Twitter.